How to Cook Sushi Rice

• Add 1 cup white sushi rice to a bowl and cover with water, mix and rinse out the cloudy liquid. Repeat until liquid is translucent.
• Then add in 1 1/2 cups of water to the rice and let it soak for 30 minutes.
• Then transfer the rice and soaking liquid to a pot, cover with tight fitting lid and bring to a boil. Then reduce to a simmer for 20 minutes, leaving the lid on.
• Once cooked, turn off the heat and let it sit for an additional 10 minutes before using a spoon to fluff the rice. Allow rice to cool completely.
• Add kimchi to a food processor and process into smaller pieces.
• Place kimchi into pan and cook the liquid off for about 3-5 minutes on low-medium heat.
• Into a small bowl, mix together gochujang, coconut aminos, coconut sugar and mix together.
• Add this mixture to the kimchi, along with the cooked rice and furikake. Mix together until well combined.
• Wet your hands with water, then shape about 1/3-1/2 cup of the rice mixture into hearts (or balls if you don't have hearts)
• Enjoy as is or bake them by preheating oven to 400F.
• Spray with the rice balls (hearts) with avocado oil and place onto a baking sheet.
• Bake for 25 minutes.
• Enjoy!